Skip to main content
logo
Food Advertising by

Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡


I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!



Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~   

Ingredients                                        

  • 750 gm drumsticks and whole leg of chicken
  • 1 piece red-fermented beancurd, mashed
  • 1 tsp honey
  • 20 gm ginger, pounded and juiced
  • 4 to 6 cloves of garlic, minced
  • 1.1/4 tsp sugar
  • 1/2 Tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 50 ml water to add to the mashed red-fermented beancurd
  • a pinch of salt
  • 2 tsp Shoaxing wine to drizzle
Method
  1. Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).
  2. Place the chicken onto a non-stick pan, cook on low heat.  Gradually add in the marinade, turning the chicken from side to side.  Cover with lid and cook on medium heat till the chicken is cooked and the marinade reduced.
  3. Fine tune to taste.
  4. Drizzle on the Shaoxing wine and turn off heat.
  5. Dish out and serve immediately.



Comments

  1. It must be very flavourful with fermented bean curd.

    ReplyDelete
    Replies
    1. Yes, the fermented beancurd is a versatile ingredient.

      Delete
  2. This 南乳鸡 looks so delicious, Cheah. Definitely want to cook this for my family.

    ReplyDelete
  3. This chicken look so delicious, juicy.. yummy!

    ReplyDelete
  4. Hi Soke Hah, I just love your style of cooking, no deep frying and it is always so perfect cooking with a non-stick pan. No greasy kitchen I agree. Yet the result is awesome dish for the family. This Shanghai red bean curd is good for marinating meats. I still have a few pieces left. Will try this dish with it. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. I hate to clean up a greasy kitchen after each meal, that's why I keep frying, especially deep frying to a minimum!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Shanghai Braised Pork Belly ~ 上海紅燒肉

This is one dish that kids would love to go with rice or noodles.  The braised pork belly is soft and tender and the fat literally melts-in-your-mouth.  Simple to cook yet delicious and appetising.


Shanghai Braised Pork Belly  ~  上海紅燒肉  
 (adapted from 'here')

Ingredients
1 kg pork belly cut into about 1 inch thick4 Tbsp oil1 piece  (about 45 gm) piece sugar sugar6 Tbsp Shaoxing wine (I used Rose wine)2 Tbsp light soy sauce1.1/2 Tbsp dark soy sauce4 to 5 cups waterMethod Wash and blanch the pork belly in a pot of boiling water for about 5 mins. This helps to get rid of impurities.  Take out the pork, rinse it and set aside.In a wok, melt the piece sugar in the oil and once the sugar is melting, add in the pork, stirring to cover the pork with the caramel.  Lower the heat.Add in the wine, sauces and water.Cover and let the pork simmer under medium low heat for about 50 mins. to 1 hr till pork is tender.Dish out the pork and remove oil from the sauce.Put back the pork and cook on hi…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…